Inactivation of nisin by glutathione in fresh meat

被引：66

作者：

Rose, NL ^{[1
]}

Sporns, P ^{[1
]}

Stiles, ME ^{[1
]}

McMullen, LM ^{[1
]}

机构：

[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 05期

关键词：

nisin; inactivation; MALDI-TOF MS; meat; enzymatic reaction;

D O I：

10.1111/j.1365-2621.1999.tb15906.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) was used to determine the fate of nisin in meat products. Nisin in 0.02N HCl was added to fresh and cooked meat and meat juice and samples were stored at 4 degrees C overnight. Residual nisin solutions and meat juice and meat extract supernatants were analyzed for antimicrobial activity and for nisin. Nisin was recovered from cooked meat extract and cooked meat juice; however, only nisin bound to a food component was detected in fresh meat extract. Mass spectra for raw meat and juice showed a signal 307 Da greater than the mass of nisin. Results indicated that nisin was likely inactivated in raw meat by an enzymatic reaction with glutathione.

引用

页码：759 / 762

页数：4